Mince the garlic and dice the onion and celery. Rinse the black beans in a colander under cool running water.
Combine the garlic, onion, celery, black beans, salsa, chili powder, cumin, oregano, vegetable broth, and water in a 5-7 quart slow cooker. Stir well.
Place the lid on the slow cooker and cook on high for 6-8 hours (you want the beans to get VERY soft).
Once the beans are very soft, use an immersion blender to blend the soup until it is thick and creamy (leave some beans whole if desired).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (221g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 11 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 365.8mg||13 %|
|Potassium 1308.8mg||34 %|
|Total Carbohydrate 51.9g||15 %|
|Dietary Fiber 12.7g||51 %|
|Sugars, other 39.1g|
|Protein 17.5g||25 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 280
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